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Vegan Lancashire Hot Pot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.3769
Energy (kCal)1916.1775
Carbohydrates (g)150.534
Total fats (g)146.835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. Add the tomato paste and cook for 5 minutes. Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Simmer for 25 minutes until the barley is soft. | 2. For the vegetables: heat the stock in a pan and bring to the boil. Add the parsnips, carrots and celery to the pan and cook until tender, then remove from the pan. Cook the potato slices until tender and remove from the pan. | 3. Preheat the broiler. | 4. Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. Toss the potatoes in the olive oil, season well with salt and pepper then layer on top of the vegetables. | 5. Put under the hot broiler until the top is browned. | 6. Serve with pickled beetroot or red cabbage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 -3 tablespoons 0.0 0.0 0.0 0.0
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 1 chopped - - - -
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    soy sauce 1 dash - - - -
    madeira wine 1 cup - - - -
    vegetable stock 3/4 cup 8.2875 1.5415 0.3978 0.11599999999999999
    pearl barley 2 tablespoons 88.0 19.43 2.4775 0.29
    vegetable stock 1 cup 8.2875 1.5415 0.3978 0.11599999999999999
    parsnip 3 chopped 299.25 71.7801 4.788 1.197
    carrot 3 chopped 157.44 36.7872 3.5712 0.9216
    celery rib 5 chopped - - - -
    baking potato 6 peeled sliced - - - -
    thyme leave 1 tablespoon chopped - - - -
    olive oil 2/3 cup 1272.96 0.0 0.0 144.0
    beetroot pickled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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